Sweet and Sour Braised Brisket With Cranberries

The recipe notes that this recipe is not kosher for Passover. Wouldn’t the recipe be kosher for Passover if made with kosher for Passover brisket? The remaining ingredients do not violate Jewish dietary laws.

I was unable to find fresh cranberries so used dried cranberries, soaked in a little warmed apple juice to soften. Next time, I might cut back on some of the brown sugar if I used dried cranberries again. Otherwise, the brisket was excellent and got rave reviews from my guests. This is a keeper recipe.

I made this for Christmas Dinner. The store was out of cranberries. I used frozen black cherries. I used dry vermouth in place of the white wine and sweet vermouth in place of the cider. I did add the pomegranate molasses. I made it the day before, strained the fat, then reheated it in the oven on Xmas. Huge hit! Super yummy.

Made extra sauce, ended up not needing it. Excellent and easy.

This was so, so good. Made the day before, and on day of meal I sliced the cold meat and reheated it in sauce. Sauce melted into meat, tasted like barbecued beef with tangy sweetness. Might double or 1.5x sauce next time for more gravy. I used two small briskets, one first cut and one second cut, and they both cooked to melting tenderness.

I made this with short ribs and it was great!

Has anyone made with chuck steak instead? I used brisket last time in my slow cooker and it was great

The cranberry mixture came out so delicious. Would recommend trying this in an instant pot as well.

For pressure cooker: Cut seasoned brisket into 2-3 sections. Use sauté function to heat 2tbs olive oil, lightly brown meat on all sides. Remove meat. Sauté onion 3-4 min. Stir in cranberries, sugar, wine, cider, pomegranate molasses if using. Season w/salt. Return meat, turning to coat, then leave fat side up. Pressure cook on high for 75m, natural release 15 min. Quick release, remove brisket. Skim fat. Use sauté function to reduce sauce to desired consistency, serve. Delicious!

This is an absolutely fabulous, completely perfect recipe. Everyone loved it, so much that I'm going to add it to a regular rotation of brisket recipes. I also had some dates in the fridge, and added them to the braise (after pitting them!). It added some sweetness and some body to the cranberries and the sauce. I didn't find this greasy at all.

Made this for Hanukkah and it was excellent. I used orange juice instead of apple cider, gochugaru instead of Aleppo, and a very sweet aged balsamic instead of pomegranate molasses because I had them on hand. The cranberries bring a lovely piquancy to the rich meat.

Delicious. I've cooked this on multiple occasions as written to rave reviews. On the most recent occasion I decided to tinker with it a bit because I had other dishes going that needed 325, so the 400 would be problematic. Instead of starting at 400, I put a nice char on the spice-rubbed brisket outside on the grill. Then, I put the brisket and the cranberry mixture into an oven bag to save on scrubbing and cooked at 325 as directed. Couldn't be happier with the outcome.

Chiming in on "this was delicious - my husband loved it!" I made only 2-1/2 lbs because there are only three of us, and I figured on leftovers. Except, there were no leftovers - they demolished it! Suggest doubling the sauce - I had to add cider twice as the meat cooked, and we still could have used more sauce (it's delicious).

I made this recipe exactly as written. The result was bitingly salty. If I make it again, I'd cut the salt by at least half.